· 2 cups heavy cream, well chilled
· 1 already baked cake
· 1/3 cup confectioners’ sugar
· 1/3 cup smooth natural peanut butter (not unsalted)
· 1 box chocolate wafer cookies
Directions:
1. Whip one and a half cups cream with sugar, in a bowl. Now add peanut butter to it and whisk until the mixture becomes soft and smooth.
2. Now whip half cup cream separately, until light and fluffy.
3. Next step is to fold peanut-butter mixture into whipped cream until incorporated.
4. Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on the already baked cake, place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies.
5. Repeat process a few more time so that the layer of cream becomes thicker.
Refrigerate cake for at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.